Cheesy Chicken Enchilada Soup

gimmesomeoven.com

Sarah Tesch

2 tablespoons olive oil

1 small white onion, peeled and diced

2 cloves garlic, minced

4 cups chicken stock

2 to 3 cups (about 1 pound) shredded cooked chicken

1 ¼ cups ( 10 ounces) enchilada sauce, homemade or store-bought

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can fire-roasted diced tomatoes, with their juices

1 (4-ounce) can chopped green chiles

1 teaspoon ground cumin

½ cup masa harina

8 ounces freshly-grated sharp cheddar cheese

4 ounces cream cheese

fine sea salt and freshly-ground black pepper, to taste

optional toppings: tortilla chips/strips, diced avocado, extra shredded cheese, sour cream, chopped fresh cilantro, or pico de gallo

Directions at gimmesomeoven.com

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